Made With
12 Slider Potato RollsIngredients
1 Package Martin’s 12-Sliced Slider Potato Rolls
2 Pounds Boneless Short Ribs
1 Tablespoons Olive Oil
Salt and pepper, to taste
1/4 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
1/2 Cup Balsamic Vinegar
1/2 Cup Chicken Broth
4 Cloves Garlic, minced or grated
½ Teaspoon Ground Ginger
8 Ounces Brie, sliced
Arugula, for topping
Balsamic Cranberry Glaze
1 ½ Cup Fresh Cranberries
1/3 Cup Balsamic Vinegar
1/3 Cup Water
1/4 Cup Brown Sugar
½ Teaspoon Dried Rosemary
½ Teaspoon Ground Ginger
Serves: 12
Directions
Step 1: Prepare Short Ribs in Multi-Cooker:
Add olive oil to multi-cooker and use sauté setting. Add ribs to pot and sprinkle with salt and pepper. Sear ribs on all sides for about 1 minute per side.
Step 2
Add soy sauce, Worcestershire sauce, balsamic vinegar, chicken broth, garlic, and ginger to multi-cooker. Add water until ribs are almost entirely submerged.
Step 3
Cover with lid and set to slow cook setting on low for 6 hours.
Step 4
Once cooked, shred meat and keep covered on low heat until time to serve.
Step 5
Add cranberries, balsamic vinegar, water, brown sugar, rosemary, and ginger to medium size pot and place over medium-high heat. Bring to boil and reduce heat to simmer. Simmer for 5-10 minutes or until sauce has thickened.
Step 6
To serve, add shredded meat to a slider bun. Top with sliced brie, cranberry sauce, and arugula. Sandwich with top bun.
Recipe adapted from https://www.halfbakedharvest.com/
